(No Churn) Bourbon Cherry Ice Cream
Bourbon Cherries
  • 2 cups pitted & halved cherries
  • 3 tbsp white sugar
  • 1.5 tbsp water
  • 2 tbsp bourbon
Ice cream base
  • 1 can sweetened condensed milk (14 oz)
  • 1 tsp vanilla extract
  • 2 cups heavy cream, cold
Bourbon Cherries
  1. In a pot, add halved & pitted cherries, sugar and water and bring to a boil. Simmer for 10-15 mins until cherries are soft and mushy. Add bourbon and stir. Keep it aside and let it cool.
  2. Meanwhile start your ice cream base. In your kitchen aid mixer bowl or if you don't have one, simply use a huge bowl and use your hands ( you will get a god arm workout!), add heavy cream and whip the cream using stand mixer, hand mixer about 3 mins until you see stiff peaks.
  3. In another bowl, mix vanilla extract and condensed milk. Fold it to the whipped heavy cream. Now fold in the bourbon cherry mix and transfer it to a freezer safe container. Cover tightly using plastic wrap and freeze for good 8-12 hours. Let it rest a few minutes to soften before enjoying. EAT!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/no-churn-bourbon-cherry-ice-cream/